New insights on the hard-to-boil massecuite phenomenon in raw sugar manufacture

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 21-30

  Eggleston, Gillian ^a   Côté, Gregory ^b   Santee, Christopher ^c  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^c ILLINOIS WESLEYAN UNIVERSITY   (United States)

Author keywords

Dextran; Hard to boil massecuites; Mannitol; Molasses; Oscillatory deformation rheology; Polysaccharides; Thermal conductivity; Thermal resistivity

Indexed keywords

ARABINOGALACTAN; CONCENTRATED SOLUTION; CONTRIBUTING FACTOR; DEFORMATION RHEOLOGY; ENDO-DEXTRANASE; HARD-TO-BOIL MASSECUITES; HEAT CONDUCTIVITY; HEAT TRANSFER PROPERTIES; LIME ADDITIONS; LOUISIANA; MANNITOL; MASSECUITE; METHYLATION ANALYSIS; OSCILLATORY DEFORMATION RHEOLOGY; SUCROSE CRYSTALS; SUGARCANE FACTORY; THERMAL RESISTIVITY;

CLARIFICATION; DEFORMATION; DEXTRAN; DRUG PRODUCTS; ELASTICITY; GLUCOSE; MOLASSES; PHASE TRANSITIONS; POLYSACCHARIDES; RHEOLOGY; SUGAR (SUCROSE); THERMAL CONDUCTIVITY; VISCOSITY;

SUGAR MANUFACTURE;

ARABINOGALACTAN; DEXTRANASE; MANNITOL; MASSECUITE; MOLASSES; POLYSACCHARIDE; SUCROSE; SUGAR; UNCLASSIFIED DRUG; WATER;

ARTICLE; CHEMICAL STRUCTURE; CRYSTALLIZATION; GEL FILTRATION CHROMATOGRAPHY; HEAT TRANSFER; HIGH TEMPERATURE PROCEDURES; METHYLATION; SUGAR INDUSTRY; THERMAL CONDUCTIVITY; THIN LAYER CHROMATOGRAPHY; UNITED STATES;

EID: 78650186102     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.038     Document Type: Article

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